Christmas Fruit Cake Recipe

Name: Christmas Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups mixed dried fruit; 1/2 cup dried cranberries; 1/3 cup brandy or sherry; 4 oz glace cherries, plus additional, to decorate; ¼ tbsp (1 3/4 sticks) butter, softened; 2/3 cup packed brown sugar; 3 None eggs; 1 None orange, peel finely grated; 2 cups flour; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp mixed spice, such as pumpkin pie spice; 1/2 cup orange juice; 1/2 cup chopped walnuts; None None Whole blanched almonds, to decorate

Servings: persons

2 1/2 cups mixed dried fruit
1/2 cup dried cranberries
1/3 cup brandy or sherry
4 oz glace cherries, plus additional, to decorate
¼ tbsp (1 3/4 sticks) butter, softened
2/3 cup packed brown sugar
3 None eggs
1 None orange, peel finely grated
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice, such as pumpkin pie spice
1/2 cup orange juice
1/2 cup chopped walnuts
None None Whole blanched almonds, to decorate

1
Combine dried fruit, cranberries and brandy in a large, non-metallic bowl. Mix well. Cover with plastic wrap. Let stand for 3 hours or overnight.
2
Preheat the oven to 300u00b0F. Lightly grease an 8-inch square baking pan. Line bottom and sides with 2 layers of parchment paper, allowing it to come 1 inch above rim. Stir cherries into fruit mixture.
3
Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in fruit with brandy and orange peel.
4
Sift flour, baking powder and spices into a medium bowl. Stir 1/2 each of the dry ingredients, orange juice and walnuts into the batter. Fold in remaining flour, juice and walnuts.
5
Spoon into prepared pan, pushing into corners. Smooth top. Decorate with almonds and additional cherries, pressing them into the surface.
6
Bake for 2 1/2-3 hours, until a skewer inserted in center comes out clean and dry. Cool, completely covered with tea towels. Remove from the pan. Wrap in plastic wrap, then foil. Store in an airtight container for up to 6 weeks.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups mixed dried fruit, 1/2 cup dried cranberries, 1/3 cup brandy or sherry, 4 oz glace cherries, plus additional, to decorate, and more.

Yes, Christmas Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Christmas Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions